Put Down Roots ...

... On Your Shopping List This Autumn

November 08, 2000|By PRUE SALASKY Daily Press

Crisp fall days summon root crops to be their best. Turnips, rutabagas, beets and parsnips all flourish at this time of year along with the likes of potatoes, sweet potatoes and carrots. None are likely to win any beauty contests and their appearance, if unfamiliar, can even be somewhat forbidding. However, they all get along well together, so one way to get aquainted is to mix together the lesser known roots with those that are kitchen staples.

Beets or beetroot

Like most roots, this brightly colored orb lends itself to numerous preparations. It can be served raw, pickled, baked, or transformed into the classic soup, borscht. Whatever the cooking method it retains its deep, purplish-red color. According to the "Kitchen Garden Cookbook" beets have the most natural sugar of any vegetable. They're crisp in texture and are moderately high in fiber and folic acid.

To select: Look for the smallest beets available. The root tips should be at least 2 inches long.

To store: Cut off the green tops immediately as they draw moisture from the root. Leave about an inch or more of stem. Store unwashed in a plastic bag in the refrigerator for up to 10 days. Cooked beets will keep for 3 to 5 days in the refrigerator and can be frozen for up to a year.

To cook: The most important thing is not to cut into beets until after they're cooked to prevent the color from bleeding. Choose similar-sized beets so that they cook evenly. To boil, cover with cold water, bring to a boil, covered, and cook for 20 minutes to 1 hour depending on their size. Steam whole beets for 25 to 30 minutes. To bake, moisten whole, unpeeled beets with oil and lemon juice, sprinkle with salt and pepper and bake in a covered pan at 325 degrees for 1 hour or more. After cooking, cool and slide the skins off.

Recommended servings: 1 pound trimmed beets produces 2 cups sliced beets. Allow 1/4 pound beets per person. Beet tops, which have more nutrition than the roots, can also be cooked.

* If adding grated raw, unpeeled beets to a salad, do so at the last moment.

* Pureed beets added to grated horseradish make a great accompaniment to beef.

Parsnips

Inexpensive and nutritious, these Eurasian roots are kin to the carrot and look like an ivory or albino version. Their somewhat nutty flavor improves after the first frost as the cold converts the starch to sugar. They're sweet, aromatic and high in fiber. They're also a moderate source of folic acid, vitamins A and C, and potassium. In medieval times the parsnip had a reputation as an aphrodisiac. Despite these qualities it has never gained mass popularity.

To select: Should have firm flesh with no soft spots. Avoid large parsnips which tend to have woody centers. If tops are still on, they should be green and fresh-looking.

To store: Remove the green tops before storing. Keep the roots in a plastic bag in the refrigerator for up to 10 days. Leftover cooked parsnips will keep for 3 to 4 days in the refrigerator.

To cook: Leave the skin on. Scrub to clean, and cook by boiling, steaming, frying or roasting. Steaming retains the most nutrients and takes 15 to 20 minutes; alternatively they can be boiled for 5 minutes in salted water. Roasted whole in the pan juices around chicken, turkey or a roast, they absorb the flavor of the meat. Add vegetables to the pan in the last 30 minutes of cooking.

Recommended serving: One pound serves 2 or 3. One parsnip, sliced, produces 1 cup. Serve raw, grated into salads; as a side vegetable; or mixed with other roots.

Rutabagas

Also known as the Swedish turnip or Swede, this large yellow-fleshed root is stronger flavored than the turnip but is interchangeable with it in any recipe. They both belong to the cabbage family and grow best in the cold. Rutabagas are low in fiber, high in vitamins A and C, and have some folic acid and potassium. A relatively new vegetable, there is no record of them before the 17th century. Their tops are not suitable for consumption.

To select: Should be firm and heavy for size, smooth and puncture free.

To store: Keep in a cool, dry place (not the refrigerator) for up to a month. In "Keeping Food Fresh", author Janet Bailey recommends the following procedures for freezing: Blanch or cook the rutabagas first. To blanch: wash, peel and cut into 1/2-inch cubes. Boil for 2 minutes, cool rapidly and drain. Seal in plastic bags before freezing. Or, grate and saute the roots in butter, then pack them -- juice and everything -- in a plastic bag for freezing.

To cook: Don't wash until ready to use. Often rutabagas have been dipped in paraffin wax, so they should be peeled first. Use a stainless steel knife because the flesh discolors easily; keep the pieces in water while preparing the recipe. Cook like potatoes: Cut in cubes and place in boiling, salted water for 13 minutes. Or roast them whole at 350 degrees until tender.